Step 1

Preheat the oven to 325˚F. Line two baking sheets with silicone mats or parchment paper.

Step 2

Add flour, sugar, butter, heavy cream, and salt to the bowl of a food processor. Pulse until the mixture resembles fine crumbs. Process on low speed until the mixture clumps together.

Step 3

Remove dough from the processor and knead on a lightly floured surface until the dough is smooth, approximately 3 minutes. If the dough is too dry, you can add a dash of heavy cream (I need this at higher altitudes or drier climates generally). Roll out the dough until it is 1/2" thick. Use your favorite holiday cookie cutters to cut out the cookies! Press together the scraps to roll them out and cut until you run out of dough.

Step 4

Bake for 20 to 25 minutes, until the edges are just turning golden brown. Allow to cool completely before decorating.

Step 5

Store in an airtight container for up to one week at room temperature. They can also be stored in the fridge!